Another question about carbonation.

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sirgiovanni
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Re: Another question about carbonation.

Post by sirgiovanni » Fri Nov 13, 2009 7:14 am

PS also, you won't get your all grains to attenuate out like you did that mead. Honey is like 99% fermentable and malt is more like 75%.
What would Jesus Brew?
Jimmy
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BREWsmith
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Re: Another question about carbonation.

Post by BREWsmith » Mon Nov 16, 2009 2:04 pm

John and Jim, I appreciate the tutorial although it's all a bit over my head. The good news is that the pumpkin ale is carbonating after bring it upstairs and parking it new the heating vents. The bad news is I'm concerned about the product. It may be estery. I'll bring some to the meeting Wednesday and hopefully someone can advise me if has a future or not.
Jeff Smith
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